This recipe for beef short rib soup involves braising the succulent short ribs until the meat falls off the bone, then adding dried egg noodles to the cooking liquid to make soup.
For best results, ask your butcher to cut the short ribs down to about 2 inches long (if they aren't already). This helps make them fit in your pot better, and exposes additional cross-section of bone, which adds more flavor.
Beef short ribs are a terrific dish to make in advance, because the flavors continue to develop overnight. Let the pot cool, then refrigerate. The next day, when you're ready to make the soup, peel the solidified fat off the top, remove the ribs and pull the meat off the bones while you bring the liquid back to a simmer. Then add the noodles and, at the very end, the meat, until heated through, and serve.
You can also add a handful of frozen peas at the end.
- 1½ lbs beef short ribs
- 1 large onion, peeled
- 2 large celery stalks
- 3 medium carrots, peeled
- 4 cloves garlic, peeled
- 2-3 dried bay leaves
- 1 cup canned diced tomatoes
- 2 qts beef stock
- ½ cup red wine
- 2-3 cups uncooked egg noodles
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 300°F.
- Chop the onion, and slice the celery into roughly the same size pieces as the onion. Cut the carrots lengthwise then slice them into little half-moons — again, about the same size as the onion and celery pieces.
- Generously season the beef short ribs with Kosher salt.
- In a large Dutch oven or heavy, oven-proof soup pot, brown the beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
- Add the carrot, celery, onion and garlic and sauté in the resulting beef juices until slightly browned.
- Add the wine and use a wooden spoon or heat-proof spatula to loosen all the flavory bits (called fond) from the bottom of the pan.
- Add the tomatoes, bay leaves and the browned beef. Add the stock. If there's not enough liquid to cover the meat, add water until the ribs are just submerged.
- Bring to a boil, then cover with a tightly fitting lid and transfer to the oven.
- Let the beef braise untouched for 4 hours. Remove pot from oven and carefully remove the beef ribs from the braising liquid.
- Pull the meat off the bones (it should pretty much just fall right off) and chop it against the grain into smallish pieces. Set aside.
- Add the noodles to the braising liquid and simmer over a medium heat for about 8 minutes or until the noodles are tender. Turn off heat. Add the beef and stir until the meat is heated through. Season to taste with Kosher salt and black pepper. Serve hot.